SHEPHERD’S PIE WITH SWEET POTATO TWO WAYS
SHEPHERD’S PIE WITH SWEET POTATO TWO WAYS
When I say shepherd’s pie and you say cottage pie we all have the same dish in mind – deliciously flavoured minced meat bubbling under a blanket of buttery mash. This simple homely comfort is a favourite of Pat Wethmar’s granddaughters Melissa and Sarah Jane. These eager students jumped at the chance to cook with guest chef Anja Bands in the Chalmar Farm Kitchen, updating the traditional family version with sweet potato.
What we love: The slight sweetness of the sweet potato mash works beautifully with the savoury mince, while the crispy sweet potato shavings add crunch and flair. The lunch box will love the leftovers
What we love: The slight sweetness of the sweet potato mash works beautifully with the savoury mince, while the crispy sweet potato shavings add crunch and flair. The lunch box will love the leftovers
Persons
6
Cook Time
1 hour, 10 minutes
Total Time
1 hour, 10 minutes
Ingredients
- What you'll need:
- Savoury mince:
- 3 onions, finely chopped
- 2 carrots, grated
- 45ml oil
- 1kg CHALMAR beef or lamb mince (95/5 or 90/10)*
- 3 garlic cloves
- 2 x 400 g tins crushed or chopped tomatoes
- 15mℓ honey or brown sugar
- 250mℓ peas or corn, fresh or frozen
- Salt and pepper to taste
- Toppings and garnish:
- Sweet potato mash and shavings (recipe below)
- For the mash:
- Salt and pepper
- 250ml water
- 600g sweet potatoes, peeled, chopped
- 60ml cream
- 30ml butter + extra to dot over
- 2,5ml nutmeg
- Salt and Pepper
- Sweet potato shavings for garnish
- 125ml oil for deep frying
- 1 sweet potato, thinly sliced with potato peeler
- 2,5ml paprika, to dust
Instructions
- Method:
- To make the savoury mince:
- Heat oil in a large saucepan over medium heat, sauté the onions and carrots, stirring, until the onion is soft, 4-5 minutes. Add the mince and garlic, cook stirring with a wooden spoon to break up the mince, until browned.
- Add the tomato and sugar. Season with salt and pepper to taste. If you’re fond of Worcestershire sauce, now’s a good idea to add around 10 mℓ. Simmer over low heat till cooked, 20-25 minutes. Tip: If it is too juicy, mix 15 mℓ corn flour with 30 mℓ water, stir the paste through the meat and simmer till thickened.
- Meanwhile prepare the mash and preheat the oven to 200°C
- To make the mash:
- Boil the sweet potatoes until just tender, around 8 minutes. Drain, then return to the pan, add butter and cream and mash until smooth. Season with nutmeg, salt and pepper
- To bake:
- Spoon the beef mixture into an ovenproof dish or individual dishes, top with the sweet potato mash. Dot with butter. Bake for 15-20 minutes until golden. While it bakes prepare the sweet potato shavings.
- To make Sweet potato shavings:
- Heat the oil to 130°C and fry the shavings until crisp and golden brown. Transfer to a paper towel and drain. Dust with the paprika and scatter over the pie just before serving.
Notes
Anja’s Advice:
A great recipe for doubling up. Sweet potato freezes well, so make one for the table and one for the freezer
Chalmar’s mince options vary in fat content. 90/10 mince refers to 90% meat and 10% fat (ideal for shepherd’s pie). For a leaner option, opt for 95/5 Mince with 5% fat. Kee the 80/20 in the freezer for hamburger day!
Variations:
- Vary the vegetables for the mash, from carrot, parsnip and turnip to pumpkin or butternut.
- Sprinkle breadcrumbs or grated cheese over the mash, then bake.
- If you have star anise in your spice rack, now’s the chance to use it as it deepens the meaty flavour of mince. Also use it to add richness to the bolognaise sauce.
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